Ragi Idli

Ragi grains may be small but they have plenty of health benefits, therefore idlis made with ragi flour are ideal for growing children This recipe is from FoodFood TV channel

By Sanjeev Kapoor 30 Aug 2022 in Recipes Course

New Update

Main Ingredients	Finger millet flour (ragi atta), Yogurt
Cuisine	South Indian
Course	Snacks and Starters
Prep Time	6-10 minutes
Cook time	21-25 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

1 cup finger millet flour (ragi atta)
½ cup yogurt
1 cup spit skinless black gram flour (urad dal atta)
Salt to taste
Shelled green peas as required
Small tomato triangles as required
Carrot strips as required
Coconut chutney to serve
Sambhar to serve

Method

Take yogurt in a bowl. Add ⅓ cup water and mix well. Add ragi flour and whisk well. Add ½ cup water and whisk till a smooth batter is formed.
Add split skinless black gram flour and whisk again. Add ¾ cup water and whisk till a lump free batter is formed. Cover and set aside to ferment for 8-10 hours.
Heat sufficient water in a steamer.
Add salt into the fermented batter and mix well.
Take a non-stick idli mould and pour a portion of the batter into each cavity. Arrange some green peas, tomato triangles, and carrot strips on top of each idli.
Place the idli mould into the steamer and steam for 10 minutes or till the idlis are done completely.
Remove the idli mould and allow to cool slightly. De-mould the idlis and serve warm with coconut chutney and sambhar.

#Carrot #Green peas #Salt #Tomato #Yogurt